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Wednesday, November 7, 2012

German Chocolate

German Chocolate Quartet

Every year I make German Chocolate Cake for my Dad's Birthday. Happy Birthday Dad, I love you. It is his favorite cake. This year I wanted to change things up a bit and do German Chocolate four ways.

German Chocolate Cake

1 bar (4 ounces) German Sweet Cooking Chocolate – chopped up

½ cup boiling water, add to chocolate and stir until melted, then set aside.

4 egg whites and a pinch of salt, beat egg whites until stiff peaks form, then set aside

Cream together

2 cups sugar

1 cup butter (2 sticks) room temperature or softened

Add one at a time

4 egg yolks.

Add melted chocolate.

Add together in a separate bowl

2 and ½ cups cake flour

1 tsp baking soda

1 tsp salt

Alternate adding dry ingredients with

1 cup buttermilk

Mix all that together and at the end gently fold in the 4 egg whites.

Bake at 325 degrees for 20 – 30 minutes.

The cake above is from one 6" cake pan.

German Chocolate Cupcakes

Bake at 325 for 15 minutes for cupcakes. The whole recipe makes about 40 cupcakes.

I made 2 dozen cupcakes.

Coconut-Pecan Frosting – for German Chocolate Cake

1 cup sugar

1 cup evaporated milk

½ cup butter (1 stick)

3 egg yolks

1 tsp vanilla

In the medium sauce pan on medium-high heat stir together until it begins to boil. Boil for 10-12 minutes as it gradually thickens. When it is thick add:

1 and 1/3 cup coconut flakes

1 cup chopped pecans

Stir that in and set pan aside to cool.

Chocolate Frosting

1/4 cup softened butter

1/4 cup shortening

1 and 1/2 cup powdered sugar

2 Tbs cocoa powder

Whip together until smooth, adding more powdered sugar or heavy whipping cream as needed until it has a the right consistency.

German Chocolate Cake Pops

Using one cake from a 6" cake pan

Pull the cake apart and crumble into small pieces.

Add about 1 cup chocolate frosting to the cake and knead together until it can form a ball

Using a small ice cream scoop, scoop out cake/frosting and roll into small balls with your hands. Freeze or refrigerate for 10+ minutes until firm.

Melt some Chocolate Candy Melts 30 seconds at a time in a microwave, stirring in between times until the chocolate is all melted and smooth.

Dip the end of a lollipop stick in the chocolate, then stick it into the center of a cake pop and return to the fridge or freezer to set for 10+ minutes. This keeps the stick from sliding out as you dip it.

Dip Cake Pops in chocolate candy melts

While the chocolate is still warm cover with left over chopped walnuts and coconut.

I made about a dozen cake pops.

German Chocolate Macaroons

Food processor for a few pulses

3/4 cup almond meal or almond flour

1 cup powdered sugar

2 Tbs cocoa powder

In a separate bowl add

3 eggs whites - left over from coconut pecan frosting

a pinch of salt

1/4 cup superfine sugar

1 tsp vanilla

Add superfine sugar 1 Tbs at a time to egg whites while beating until they form a smooth, glossy, ribbon like consistency